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Veal, Breast Of. Stuffed and Stewed.

A veal breast stuffed with sweetbread and forcemeat, stewed in stock and wine, finished with Bechamel sauce and truffle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Veal, Breast Of. Stuffed and Stewed.

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat your oven to 350°F (175°C).

  2. Mix the minced sweetbread into the rich veal forcemeat.

  3. Raise the skin of the veal.

  4. Place the mixture underneath the skin in a thin layer.

  5. Sew the edges closed.

Braise

  1. Place the meat in a stew pan.

  2. Pour in the veal stock and the white wine.

  3. Cover with buttered paper and put the lid on.

  4. Cook for 1.5 hours.

  5. Add button mushrooms and young carrots.

  6. Cook until the carrots are done.

Serve

  1. Remove the meat and place it on a hot dish.

  2. Pour thick Bechamel or Supreme sauce over the meat.

  3. Garnish with chopped truffle, parsley, and diced ham or tongue.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Mushroom + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. White wine + mushroomtop 5% of all pairs
    Smell alikemoderate
    Cooked together1,765 recipes

    Shared aroma: ethyl octanoate (fruity).

  4. Mushroom + carrottop 10% of all pairs
    Smell alikemoderate
    Cooked together2,796 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Veal + truffletop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal breast
Forms the main body of the dish, which becomes tender through slow braising.
Sweetbread
Adds a soft, rich texture to the forcemeat stuffing.
Rich veal forcemeat
Acts as the stuffing that fills the pocket under the skin and keeps the dish moist.
Veal stock
Provides liquid for braising, adding moisture and savory depth to the meat.
White wine
Adds acidity and aroma to the braising liquid.

The step that matters

Cook until the carrots are done. Added vegetables cook faster than the meat, so they can overcook and turn mushy while the braise continues. Checking them by tenderness rather than time keeps their texture intact.

Swap the parsley

How well each one fits the dish's main ingredients (veal, white wine, mushroom, carrot, sauce, truffle, ham):

  1. Thymefits about as well
  2. Marjoramfits about as well
  3. Parsleythe original
  4. Celeryfits about as well

Fit is the average pairing score against veal, white wine, mushroom, carrot, sauce, truffle, ham. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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